Confit Duck with Vegetable Crisps

Fri, 5 January 2018

Ingredients 

 

·        2 duck legs 

·        400g of duck fat

·        2 star anise 

·        Sea salt 

·        1 carrot 

·        1 parsnip 

·        2 tbsp of plain flour. 

·        Oil for frying 

 

To serve 

 

·        Micro salads 

·        Duck jus (optional)

 

Method 

With the duck legs trim them up the best you can and season them heavily in sea salt rubbing in the salt with your hands covering the duck legs.

Place in the tray and add the star anise and cover in cling film.

Leave overnight or alternatively 2 hours minimum.

Once cured wash off the salt and pat the duck legs dry with some kitchen paper. 

In a casserole tray place the duck legs with the duck fat and star anise. Cover in tin foil and put into a preheated oven at 150c for 2 hours. 

Once cooked remove from the duck fat. Store the duck fat in a jar and keep again for next time.

Place the duck legs under a low grill to crisp for 10-15mins.

For the veggie crisps. Peel nice strips of the carrot and parsnip, and dust  the veggie strips in flour.

Heat oil in a pot and once hot enough fry the veggies until crisp. Drain on some kitchen paper and season with a touch of salt. 

Now you can plate them up. Place down the duck leg, spoon over some sauce if using, scatter around the veggie crisps and then finish with the micro salad. Enjoy!